Salt and Pepper Chicken Wings
Crispy, salty and spicy. What's not to like? This dish is similar to the Chinese salt and pepper pork chops and salt and pepper shrimp - the ones with the head intact. My favorite part is that the dish is deep fried, those who know me, know I love anything deep fried! Texas part of me. I decided to take a crack at making these after having them 3 weeks ago at a tiny Chinese restaurant. So simple but damn good!
Ingredients:
1lb of chicken wings - separate at joints- discard the wing
1/2 cup of All Purpose flour
1/2 cup of Tapioca starch
1/2-3/4 cup of water - you'll want to make the dredge just thick enough to thinly coat the wings!
2 jalapenos - diced- seeded if you don't want it too spicy
4 cloves of garlic - minced
1 tsp white pepper - secret ingredient! :)
Salt and regular black pepper
First step is to throughly clean the wings -and make sure to dry them completely before using- so the batter can adhere to it evenly! Set the wings aside and prepare the dredge (batter mixture).
Dredge: In a mixing bowl mix the AP flour, tapioca starch, and water - mix until there are no more lumps and add water if needed. You'll want a consistency that coats the chicken wings lightly - not too thick, you should still be able to see the pink of the chicken through the dredge. See picture below.
Thinly coated the wing
I fry in small batches so the wings don't stick together and the oil stays at the correct temperature (350 degrees)!
Drain on paper towels. If you have time you can fry twice (kind of like french fries) but I think frying it once throughly is plenty!
After all wings are fried - heat up a separate satay pan or a wok - add a tablespoon of vegetable oil add in the jalapenos, garlic. Satay for a couple minutes so oil is infused with the garlic and jalapeno.
and finally add the already fried chicken wings into the pan. Satay for an additional 2 or 3 minutes - add a 1 teaspoon of white pepper and s&p to taste.
Enjoy!
XX
Kathy
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